As we make preparations for Hurricane Irma, the safety and security of our customers and staff are of the highest priority. We will be closing as dictated by conditions as well as state and local authorities.

We will re-open as quickly as possible following the storm. Please check our Facebook page for updates or our website for specific details.

Please take all necessary precautions to stay safe. We look forward to serve you once again after the storm has passed.

GAINESVILLE, Fla., September 3, 2012 – ELISA Technologies, Inc., has announced that its Aller-Tek® Gluten ELISA test kit has earned Performance-Tested MethodSM (PTM) certification from the AOAC Research Institute (AOAC RI). The Aller-Tek Gluten ELISA was designed to quantitate gluten from wheat, rye or barley in raw ingredients and processed foods and beverages.

The AOAC granted Performance-Tested MethodsSM status after trials at ELISA Technologies and an independent laboratory demonstrated that the method delivered consistent, accurate results that would allow food companies and consumers to test their products for gluten at or above 5 parts per million (ppm). For more than 120 years, AOAC has been a proactive, worldwide provider and facilitator in the development, use and harmonization of validated analytical methods and laboratory quality assurance programs and services.

Gluten is the common name for a combination of water-insoluble proteins (gliadin and glutenin) found in the seeds of wheat, rye and barley. Sensitivity to gluten affects nearly 1% of the populations of Europe and North America. Persons with gluten sensitivity, or celiac disease, have a heightened immunologic response to ingested gliadin and glutenin, resulting in a range of symptoms.

For persons with gluten sensitivity, celiacs, the only treatment for these conditions is adopting a gluten-free diet, avoiding foods containing wheat, rye, barley and other related cereal grains.

According to the Codex Standard, food labeled “gluten free” may not contain wheat, rye, barley, oats, spelt, kamut, or crossbreed varieties, and its gluten level may not exceed 20 parts per million (ppm).